What effect can temperature have on bacteria?

The correct answer highlights that hot temperatures can effectively kill bacteria, whereas cold temperatures can inhibit their growth. This concept is rooted in the science of microbiology and food safety.

When food is exposed to high temperatures, this often leads to the denaturation of proteins and enzymes within the bacterial cells, ultimately resulting in cell death. Therefore, cooking or pasteurization processes that involve high heat are critical in ensuring that harmful bacteria are eliminated, thus preventing foodborne illnesses.

On the other hand, cold temperatures do not kill bacteria outright; instead, they slow down their metabolic processes, which reduces the rate of growth and reproduction. This is why refrigeration is a standard practice for prolonging the shelf life of perishable foods.

Understanding this dynamic is essential for food safety management, as controlling temperature is a critical factor in maintaining food quality and preventing contamination.